DINNER
Victor’s Daily Prix Fixe
Smoked PEI Oyster
Potato Foam, Chives & Chips
Frog’s Legs & Snails
Parsley & Garlic Purée, Preserved Lemon Coriander
Roasted Pork Belly
Octopus & Chorizo Ragu, Squid Ink Linguine
Sweet Potato Ice Cream
Popcorn, Caramelized White Chocolate
Brown Butter Gateaux
Menu 65
To Begin
| Smoked Haddock Soup Perfect Duck Egg, Potato, Brioche, Radish & Chive | 14 |
| Boston Bibb Lettuce Salad T & T Stilton, Candied Walnuts, Poached Pear, Champagne Vinaigrette | 15 |
| Seared Rougie Farms Foie Gras Apple Vanilla Purée, Onion Caraway Jam & Boudin Noir | 24 |
| Red Deer Tartar Sorrell, Pistachio & Grilled Country Bread | 16 |
| Chanterelle, Beech & Maitake Mushroom Salad Jerusalem Artichoke & Ontario Ramp | 18 |
| Crisp Asian Pork Belly Salad Peanuts, Sesame Seeds, Watercress, Thai Basil, Mint & Coriander | 17 |
To Consider
| Papardelle Short Rib Ragu, Parmigiano & Chives | 16 |
| Agnolotti Ricotta & Spinach, Perigord Black Truffles | 20 |
| Carnarolli Risotto Saffron, Merguez & Marjoram | 18 |
To Follow
| Atlantic Salmon White Bean Ragu, Ham Hock, Chive & Mustard | 29 |
| Nova Scotia Lobster Endive, Blood Orange & Grapefruit, Tarragon & Coriander | 35 |
| Confit Lamb Pressé Spiced Couscous, Mint Coriander Yogurt, Split Lamb Jus | 32 |
| Cumbrae Farms Pastured Veal Haldimand County Roasted Gem Lettuce, Crispy Anchovy, Potato Lyonnaise | 38 |
For Two to Share
| Chicken Roasted Crown & Gnocchi Crispy Thigh, Jellyfish, Coriander, Soy & Sesame | 58 |
| Ribeye 20oz, Cumbrae Farms Spinach & Ricotta Barbajuan, Roasted Bone Marrow Thyme Peppercorn Jus | 78 |
For the Table to Share
| Splendido Yukon Gold Potato Frites Malted Vinegar Mayonnaise | 9 |
| Shosito Peppers Miso Vinaigrette & Crushed Peanuts | 9 |
| Brussels Sprouts Soy Citrus, BBQ Sauce & Coriander | 9 |
| Charred Leeks Romesco Sauce | 9 |
| Please inform your server of any food allergies |
Executive Chef: VICTOR BARRY
[Download our Menu in PDF Format]
